• Killer Key Lime Pie

    Hey there! Today we are going to talk about Key Lime Pie! After all, I did live in the Florida Keys for 18 years, and knew plenty of people who had lime trees, so I was a bit spoiled to be using fresh key limes during these years. This is not the place I made…

  • Celery Juice

    Hello! Today I want to talk to you about Celery Juice…I have been a huge proponate of juicing for many years, however I was never clued in to Celery Juice particularly. Celery Juice seems to be gaining traction for several health benefits, keep in mind not all of these are scientifically proven with long studies,…

  • Biscotti

    Hi! Do you like Biscotti? I think there is a notion that it is difficult to make, I want to dispel that rumor altogether. Making Biscotti requires a few more steps than a regular cookie, however the effort is worth the end result. In case you are not familiar with Biscotti, it is a classic…

Three horse grazing with a live oak and Spanish moss in the foreground

This is how it all started…

I have started this blog to share great recipes I have developed and adapted along in my cooking journey as well as my love for all animals and a life well lived. I want to share uplifting animal tales and tips for staying healthy.

Many people are intimidated by baking, I aim to take the mystery out of it. Yes, it is science based with measurements, however I often wing it, it does not always have to be “exact” to produce a great product, some recipes are exact in both technique and ingredients of course, like a souffle for example, but you will be surprised how you can adapt to your palate, tasting while making and needs to make it your own. I also cook, therefore all my recipes will not be solely baked goods. I have worked as both a savory chef and a pastry chef, professionally. As a chef I have worked in restaurants, on private and charter yachts, and have owned a couple catering companies.

Adrienne…….Food and Animal Lover